HACCP在低温真空油炸马铃薯片生产中的应用  

Application of HACCP in the Production of Low Temperature Vacuum Fried Potato Chips

作　　者：潘牧 陈超 雷尊国 

机构地区：[1]贵州省生物技术研究所,贵州贵阳550006

出　　处：《食品研究与开发》2012年第12期208-211,共4页Food Research and Development

基　　金：贵州省科学技术基金资助项目(黔科合NY字[2010]3013号);贵州省科学技术基金资助项目(黔科合院所创能[2010]4006);贵州省农业科学院基金资助项目(黔农科合2010006)

摘　　要：HACCP是一种能够确保食品安全的技术管理系统。通过结合低温真空油炸马铃薯片的生产工艺流程,将保证食品安全的预防性管理系统HACCP应用到低温真空油炸马铃薯片生产中,以便为生产低温真空油炸生产马铃薯片的相关企业提供参考。本研究明确了低温真空油炸马铃薯片的生产工艺过程中的关键控制点,并对其危害进行了分析,阐述了相应的解决方案,最大程度上降低生产过程中产生的危害因素,目的在于确保低温真空油炸马铃薯片产品的安全性,提高产品的卫生质量。HACCP is a technical management system to ensure food safety.Combined with production process of low temperature vacuum fried potato chips,the application of HACCP system to the production of low temperature vacuum fried potato chips was studied to provide a reference for low temperature vacuum fried potato production enterprises.Based on the processing technology,hazards were analyzed and CCPs were confirmed.Moreover,a table of HACCP plan was set up,which can meet the need of safety control for low temperature vacuum fried potato chips processing.Its goal was to assure low temperature vacuum fried potato chips safety and improve the product quality.

关 键 词：HACCP 低温真空油炸 马铃薯片 危害分析 关键控制点 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]